1 1/2 teaspoons salt
1 pound linguine
4 tablespoons butter
2 1/2 tablespoons extra virgin olive oil
1 1/2 tablespoons minced garlic
1 1/2 pounds large shrimp, peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice
1/8 to 1/4 teaspoon hot red pepper flakes
Thin lemon slices for garnish
Parmesan cheese for garnish
Cook pasta according to package directions in salted water.
In a large skillet melt the butter and olive oil over medium-low heat. Add the garlic and sauté for 1 minute. Add the shrimp to the skillet and the salt, and pepper and sauté until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat; add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain and put it back in the pot or a warmed pasta bowl. Immediately add the shrimp and sauce, toss, and serve.
Glazed Sweet Potato Wedges
5 tablespoons balsamic vinegar
6 sweet potatoes
2 teaspoons salt
1 tablespoon butter
1 teaspoon red pepper flakes
1/8 cup water
¼ cup packed brown sugar
Preheat your oven to 400 degrees. Peel sweet potatoes and cut each into 8 wedges. In a saucepan heat the vinegar, sugar, butter, salt, red pepper flakes and water. Bring to a boil. Remove from the heat and add the potatoes wedges, tossing to coat. Cover a baking sheet with parchment paper or foil. Spread the potatoes onto the prepared baking sheet. Place in oven and bake for 45 minutes, turning twice during baking. Make sure the potatoes are tender and glaze is thick. Remove from the oven, sprinkle with a little low sodium salt and serve.